Sticky rice cake with brown sugar is a traditional fame snack in Sichuan of China. Sticky rice is used as a ingredient for many Chinese desserts. Soy bean powder and glutinous rice are a regular combination, just like another sum I made before—glutinous-rice-rolls-sweet-bean-flour. In China, brown sugar is a good food for women to nourish their bodies. This dessert added brown sugar is nutritious and delicious.
The difference between traditional method and what I cooked is the shape. Maybe I think it’s easier to make a circle than a square. And I didn’t use pan-frying, because it’s better for digestion and health.
Ingredients
- Sticky rice powder about 200 gram, 4/5 cup water for mixing sticky rice
- Brown sugar 60 gram
- 150 gram cooked soy bean powder
- 1/2 cup water
Instructions
- Add water to stick rice powder gradually, untill became liquid.
- Transfer to a steamer, steaming for about 15 minutes untill cooked through.
- Put rice dough on soy bean powder, let it stick soy bean powder, then make it into some small round balls. transfer to a plate.
- Add brown suagr and water to a wok, bring a boiling, untill sticky, pour on the sticky rice balls.
- Serve immediately.
Sticky Rice Cake with Brown Sugar
Ingredients
- Sticky rice powder about 200 gram, 4/5 cup water for mixing sticky rice
- Brown sugar 60 gram
- 150 gram cooked soy bean powder
- 1/2 cup water
Instructions
- Add water to stick rice powder gradually, untill became liquid.
- Transfer to a steamer, steaming for about 15 minutes untill cooked through.
- Put rice dough on soy bean powder, let it stick soy bean powder, then make it into some small round balls. transfer to a plate.
- Add brown suagr and water to a wok, bring a boiling, untill sticky, pour on the sticky rice balls.
- Serve immediately
